Post by Despy on May 27, 2010 11:05:03 GMT -5
This is one of my favorite things to cook and to eat. I'm actually making it tonight or tomorrow too.
3 Boneless Skinless Chicken Breasts
Flour
Salt/Pepper
Fresh italian parsley
Garlic
Mushrooms 8oz - I prefer baby bellas, but any will do
1 bottle Marsala Wine (12oz roughly, available at most grocery stores)
Basically, you can tenderize/flatten the breasts if you prefer them that way, or cut them in half, whatever.
Put flour, salt and pepper into a Ziploc baggie and mix it up. Coat chicken in the mixture.
Chop that garlic up real fine, as well as the parsley.
Add some nice flavorful extra virgin olive oil to a pan, but only enough to give the pan a thin coating. Get it hot and add the garlic and parsley. Saute them for a minute, until the garlic starts to brown. Push the contents to the outside of the pan and add some more olive oil to the center. Put chicken in pan. Basically, when the bottom of the chicken gets a nice golden brown color, flip it and do the same on the other side. Don't be shy about mixing the garlic and parsley back into the rest of the pan as you cook. When the chicken looks pretty well seared, carefully drain any excess olive oil and add the mushrooms and enough marsala wine to submerge the chicken about halfway. Reduce the heat to a hard simmer. Feel free to mix everything up every minute or two. The mushrooms will start shrinking as they absorb the liquids. If you need to, add some more marsala wine. After about 15 minutes, it should have reduced nicely. If you prefer to thicken the sauce, do so with either a slurry or Wondra. Serve either over the pasta of your choice, or next to some mashed potatoes for an Italy meets Country twist
I've made this dish slightly different every time I've made it, such as adding the mushrooms at the beginning with the parsley/garlic, sometimes I will cover it while it simmers if I feel everything is cooking too quickly except for the chicken, etc. It is actually pretty hard to mess this dish up once you get the hang of it and it is always delicious.YMMV.
3 Boneless Skinless Chicken Breasts
Flour
Salt/Pepper
Fresh italian parsley
Garlic
Mushrooms 8oz - I prefer baby bellas, but any will do
1 bottle Marsala Wine (12oz roughly, available at most grocery stores)
Basically, you can tenderize/flatten the breasts if you prefer them that way, or cut them in half, whatever.
Put flour, salt and pepper into a Ziploc baggie and mix it up. Coat chicken in the mixture.
Chop that garlic up real fine, as well as the parsley.
Add some nice flavorful extra virgin olive oil to a pan, but only enough to give the pan a thin coating. Get it hot and add the garlic and parsley. Saute them for a minute, until the garlic starts to brown. Push the contents to the outside of the pan and add some more olive oil to the center. Put chicken in pan. Basically, when the bottom of the chicken gets a nice golden brown color, flip it and do the same on the other side. Don't be shy about mixing the garlic and parsley back into the rest of the pan as you cook. When the chicken looks pretty well seared, carefully drain any excess olive oil and add the mushrooms and enough marsala wine to submerge the chicken about halfway. Reduce the heat to a hard simmer. Feel free to mix everything up every minute or two. The mushrooms will start shrinking as they absorb the liquids. If you need to, add some more marsala wine. After about 15 minutes, it should have reduced nicely. If you prefer to thicken the sauce, do so with either a slurry or Wondra. Serve either over the pasta of your choice, or next to some mashed potatoes for an Italy meets Country twist
I've made this dish slightly different every time I've made it, such as adding the mushrooms at the beginning with the parsley/garlic, sometimes I will cover it while it simmers if I feel everything is cooking too quickly except for the chicken, etc. It is actually pretty hard to mess this dish up once you get the hang of it and it is always delicious.YMMV.